Malibu Pier, Cobia & Collaboration: A Night with Outstanding in the Field

There are nights when everything just clicks—killer setting, good people, great food, and a mission that matters. That’s what went down when I helped organize and host the first-ever seafood-focused dinner on the Malibu Pier in collaboration with Outstanding in the Field and the LA Times Food Bowl.

When Seth Heitzenrater (COO of Outstanding in the Field) reached out about curating a sustainable seafood dinner, I had one condition: I’d do it, but only if Tony Messina was in it with me. It was the perfect excuse for us to finally cook together in LA—and we went big. We prepped for 250 guests in a back kitchen at Joyce Soul & Sea, blasting old-school rap while brunoise-ing gallons of cucumber, peeling cases of apples, and trimming what felt like an ocean’s worth of Open Blue cobia.

We weren’t alone—shoutout to Chef Tone, Kassady, Ben Quinn, and the whole crew who showed up and showed out. Special thanks to 8tone2 for prepping ahead and helping make the night possible.

This wasn’t just a dinner—it was a platform. We used it to talk about sustainable seafood and the importance of responsible aquaculture, and I was proud to represent Coalition for Sustainable Aquaculture (CSA) in the process.

We brought together an all-star lineup of collaborators:
🦪 Murder Point Oysters
🐟 Open Blue Cobia
🐚 Siesta Co.
🥚 Sterling Caviar
🌽 Marsh Hen Mill

One of the standout moments of the evening? Our fish & grits dish, anchored by Tony’s soigné pot liquor demi and those beautiful heirloom grits from Marsh Hen Mill. That plate told a story—about Southern roots, sustainability, collaboration, and the future of seafood.

The ocean is changing. How we respond, as chefs, farmers, producers, and eaters, will define the future of what ends up on our plates. This dinner was a step in the right direction—and one I’ll never forget.